Inspired by Paula Deen’s green bean casserole, this version is made with green beans, cream of mushroom soup, and topped with crispy French fried onions and cheddar cheese.

A southern green bean casserole inspired by Paul Deen's recipe in a white baking dish.

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Paula Deen’s Southern Green Bean Casserole

For many families, Thanksgiving dinner just wouldn’t be complete without a green bean casserole on the table. This Southern classic, inspired by Paula Deen’s recipe, is the ultimate comfort side dish that will have everyone reaching for one more bite!

It’s easy to make, always a crowd favorite, and pairs perfectly with oven roasted turkey, baked ham and creamy mashed potatoes. If you’re a fan of green beans, you’ll also love bacon wrapped green bean bundles or sauteed green beans, too!

Why You’ll Love This Recipe

  • Fresh and flavorful: This Paula Deen dish is made with fresh green beans instead of canned for bright color and crisp-tender texture. Diced onions (and mushrooms, if you wish) are sautéed in butter for a rich flavor in every bite!
  • Make-ahead friendly: Assemble it in advance, refrigerate, then bake before dinner for an effortless holiday win.

Recipe Ingredients

Ingredients for green bean casserole including fresh green beans, chicken broth, cream of mushroom soup, milk, cheddar cheese, onion, garlic, butter, and crispy fried onions.

Find the full printable recipe with specific measurements below.

  • Green beans and chicken broth: Fresh green beans are parboiled in chicken broth for extra flavor then drained.
  • Butter: Adds richness and helps sauté the onions (and mushrooms, if you choose to include them) for a savory base.
  • Onion and garlic: Finely diced onion and minced garlic add depth of flavor and balance the creamy sauce.
  • Condensed cream of mushroom soup: The classic base of any green bean casserole. You can use store-bought or homemade cream of mushroom soup if you prefer a completely from-scratch version.
  • Milk: Thins out the soup mixture slightly, giving the casserole a smoother, creamier texture.
  • French fried onions: The crispy, golden topping that gives this Paula Deen green bean casserole its signature crunch.
  • Cheddar cheese: Freshly grated cheddar melts perfectly into the creamy sauce for extra richness. Swap in Parmesan or omit the cheese entirely for a more traditional take.

How to Make Green Bean Casserole

Simmer green beans in a large pot or skillet with chicken broth for 7 minutes then drain and add to casserole dish.

Add butter and chopped onions to skillet and cook 3 minutes, stir in garlic and cook 2 minutes. Add milk and cream of mushroom soup, simmer then pour the creamy mushroom sauce over the tender green beans. Top with cheese and 1/2 cup French fried onions.

Paula Deen green bean casserole showing layers of green beans, cream of mushroom soup, cheddar cheese, and crispy onions before baking.

Bake uncovered for 20 minutes. Stir and then sprinkle 1 cup crispy fried onions to the top. Bake an additional 10 minutes, or until the green bean mixture is tender.

Baked Southern green bean casserole with golden fried onions and tender green beans in a white casserole dish.

Cooking Tips

  • Feeding a crowd: Double the Paula Deen green bean casserole recipe and use a 9×13″ pan.
  • Flavor the beans: I like to steam my fresh green beans in chicken broth (instead of water) to add a little more depth of flavor.
  • Add-ins: Feel free to add in 1/2 cup sliced mushrooms while cooking the onions or crumbled bacon.
  • Browning: If the fried onions start to get too crispy or brown when baking, cover the top loosely with foil.
  • Too runny: If your green bean casserole is watery, add in thickener like flour or a cornstarch slurry. It should thicken on its own if you let it rest for a few minutes.
  • Paula Deen’s house seasoning. This is just a simple blend of 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic. I love to sprinkle this on top of the Paul Deen green bean casserole for a little extra savory flavor!
Serving spoon scooping creamy Paula Deen green bean casserole with cheddar cheese and crispy onion topping from white dish.

More Thanksgiving side dish recipes we love include corn casserole, mashed potato casserole and sweet potato casserole with marshmallows!

More Side Dish Recipes

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A southern green bean casserole inspired by Paul Deen's recipe in a white baking dish.

Paula Deen’s Green Bean Casserole

5 from 14 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Inspired by Paula Deen’s green bean casserole, this version is made with green beans, cream of mushroom soup, and topped with crispy French fried onions and cheddar cheese.
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Ingredients 

  • 15 ounce can chicken broth
  • 4 cups green beans , trimmed to 2-inch pieces
  • 3 Tablespoons butter , I used salted
  • ½ cup finely chopped onions
  • 1-2 teaspoons minced garlic
  • 10 ounce can cream of mushroom
  • ⅓ cup milk
  • 1 ½ cups french fried onions , divided (more if desired)
  • ½ cup grated cheddar cheese , more if desired

S&P, to taste

Instructions

  • Prep. Preheat the oven to 350°F. Butter a 1 1/2 quart casserole dish.
  • Parboil green beans. Heat 15 ounces chicken broth in a skillet over medium-heat. Add 4 cups fresh green beans and simmer for 7 minutes until tender crisp. You can also use water if preferred (the chicken broth just adds another depth of flavor). Drain extra liquid and dump into casserole dish.
  • Saute onion and garlic. Add 3 Tablespoons butter and 1/2 cup chopped onions to skillet. Cook for 3 minutes. Then stir 1-2 teaspoons garlic and cook an additional 1-2 minutes.
  • Cream of mushroom sauce. Add 10 ounces cream of mushroom soup and 1/3 cup milk. Let simmer a minute or two. Season with salt and pepper, to taste. Pour mixture into the casserole dish. Mix in 1/2 cup cheese and 1/2 cup fried onions.
  • Bake uncovered for 20 minutes. Stir and then add the remaining 1 cup fried onions to the top. Bake an additional 10 minutes, or until green beans are tender.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Double: If you’d like to double the recipe, place in a 9×13″ baking dish.
Green beans: For a shortcut you can skip simmering the green beans in stock and just use 2 cans of green beans. 
Mushrooms: You can add 1/2 cup sliced mushrooms (while cooking the onions), if desired. 
Make ahead: If you want to prepare this dish the night before, simply pour the prepared mixture into the casserole dish (leave out the fried onions and cheese and add just before baking) and cover with foil. 
Storage: Store the leftovers in a covered container in the refrigerator for up to 3 days.

Nutrition

Serving: 0.5cup, Calories: 152.55kcal, Carbohydrates: 11g, Protein: 3.6g, Fat: 10.84g, Saturated Fat: 5.88g, Cholesterol: 19.77mg, Sodium: 473.69mg, Potassium: 312.63mg, Fiber: 1.87g, Sugar: 3.01g, Vitamin A: 581.46IU, Vitamin C: 11.29mg, Calcium: 82.63mg, Iron: 0.89mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I make this green bean casserole with canned beans?

Canned green beans can become mushy in the casserole. Fresh green beans give the casserole a fresh and flavorful texture.

Can I use frozen green beans?

Yes, but you will need to thaw and drain them first. Do not cook them though before adding to the casserole dish. You may need to taste and adjust salt.

Can I make green bean casserole ahead of time and refrigerate it?

Absolutely! Assemble the casserole but leave the French onion topping off. Cover with aluminum foil and store in the refrigerator overnight. Bring to room temperature for 30 minutes before baking on the day you are serving it, top with the fried onions and bake.

Can I make it in the crockpot?

If you need to save oven space during the holidays, this green bean casserole can easily be made in the crockpot. Start by parboiling the fresh green beans in chicken broth until just tender, then drain them well. Add the green beans, cream of mushroom soup, milk, butter, and seasonings to the slow cooker, stirring to combine. Cook on low for 2 to 3 hours or high for 1 to 2 hours, until everything is hot and bubbly. Just before serving, stir in the shredded cheese until melted, then sprinkle the French fried onions over the top so they stay crispy.

How to store and reheat?

If you have leftovers, simply cover and store in the fridge for up to 3 days. Reheat leftovers in the oven so that the fried onions stay crispy. Just place the casserole in the oven at 350°F for 15 to 20 minutes, or until it’s warm throughout. You can cover with foil if the fried onions start to brown too fast.